Beer Cheese Soup

Got a hangover? Chef Jeremy has the perfect recipe to help you through it - a hair of the dog beer cheese soup you can whip up in 30 minutes.


2 Tbsp Butter

1 Jalapeno - Diced

8 Cloves Garlic - Diced

1 Yellow Onion - Diced

1/4 Cup Flour

1 Bottle Beer (We like Kentucky Bourbon Barrel Ale)


1 Cup Cheddar Cheese

1 Cup Pepper Jack Cheese

Salt and Pepper to Taste



Melt butter in a saucepan over medium high heat. Add jalapenos and garlic and saute for 2 to 3 minutes. Add onion and continue to saute, scraping up the brown bits from the bottom of the pan, until the onions start to become translucent. Begin sprinkling in the flour a little at a time. You may need more than the ¼ cup or less. Stir to combine the flour with the butter, garlic, jalapenos, and onions. The mixture should resemble a loose dough. Cook this mixture for several minutes to allow the butter and flour to fully combine. Add the bottle of beer to deglaze, reserving a splash to finish at the end, and whisk to combine. The mixture should resemble a gravy at this point. While continuing to whisk, begin to add milk until the mixture reaches a soup-like consistency. Reduce heat and allow the soup to simmer for 20 minutes, whisking occasionally. After 20 minutes, add the cheddar and pepper jack cheese and whisk until the cheese has melted. Add the splash of beer that was reserved to intensify the beer flavor. Add salt and pepper to taste. To serve, ladle into bowls and add your favorite toppings. Our favorite toppings include potato chips, croutons, scallions, pulled pork, buffalo chicken, or even smoked duck! The possibilities are endless!